Need to use up some of those summer zucchini and eggplants? Have a big batch of lovely huge tomatoes that need to be in your belly? This gratin recipe might just do the trick, and it’s lovely and filling, as well.
2 medium eggplants, cut into 1/4-inch-thick slices
4 medium zucchini, cut into 1/4-inch-thick slices
2-3 large beefsteak tomatoes, cut into 1/4-inch-thick slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup faux parmesan cheese
1 box panko bread crumbs
1 T dried Italian seasoning or fresh chopped parsley, oregano, and thyme
4 cloves garlic, minced
1/2 cup fat-free, less-sodium vegetable broth
3 T olive oil
Preheat oven to 375°.
Place panko, garlic, spices, faux parmesan, and salt in food processor or blender and pulse until combined and fairly fine.
Spray bottom of a 13×9 pan (unless nonstick) with cooking spray. Arrange one layer of eggplant on bottom of pan. Place one layer of zucchini on top of eggplant. Arrange 1 layer of tomato on top of zucchini. Spoon ½ of breadcrumb mixture over vegetables. Repeat layers.
Mix broth and olive oil and drizzle over top.
Bake at 375° for 1 hour or until vegetables are tender and crumb topping is browned.
Serve with a protein of your choice or a big salad.